4 lg. boneless chicken breasts, halved
1 c. milk, enough to soak chicken
1 c. breadcrumbs
1 c. grated Parmesan cheese
2 tbsp. chopped parsley
1 c. olive oil
Butter
Salt and pepper
1 lemon, sliced thin
1 c. white wine
1/4 c. lemon juice
1 c. chicken broth
Grand Marnier Liqueur

Remove the tenderloin from each half chicken breast and save. Fillet each half chicken breast into two slices to yield twelve pieces. Use flat of meat pounder and lightly pound each piece, including tenderloins. Soak all the chicken in milk for about 10 minutes. Mix breadcrumbs, Parmesan cheese, chopped parsley and dredge each slice of chicken in mixture, making sure each slice is well covered. Add olive oil to large skillet and quickly braise breast on each side until lightly browned.

Do not overcook. Place braised breasts in lightly buttered baking dish and lightly salt and pepper. Place one slice of lemon on top of each piece of chicken. Remove all but one tablespoon oil from skillet, leaving residue from chicken. Add white wine and boil until liquid is reduced by half. Add lemon juice and chicken slices. (You may increase amounts of broth, etc. if you like more juice). Drizzle Grand Marnier (or substitute with Karo dark corn syrup) over each slice of chicken according to taste.

Bake at 350 degrees until liquid begins to bubble (between 20 to 25 minutes). Serves four. Serve with buttered noodles and green vegetables.